Spicy Mexican Soup
Posted on 02. Jul, 2010 by catherine in Clean eating, Main Dishes, Side dishes
With all the comfort food I post around here, you would think we never eat anything very healthy. Never fear! This soup serves as a mainstay during the summer when we have plenty of fresh produce. Sometime I eat the entire batch, it’s that good. Hmmm…let’s be honest, I polish off a lot of good stuff…
Unfortunately, you need to have a super duper fancy blender or you will end up with undesirable chunks and stringy pieces. Very unappetizing. Either a Blend-Tec or Vita-Mix will work great.
I struggled to find a title for this one. When I purchased my Vita-Mix, the bonus recipe book had this one, but I found it always lacked in taste. In the end I added extra flavorings to make this one sing. If I could hear it sing, it would probably go something like “aye, aye, aye, aye… canta no llores…”
Spicy Mexican Soup
Serves one very hungry mama and a few hungry kids [or 8 cups]
A picture is worth a thousand words, so here you see all the ingredients laid out and ready for pulverization. Hopefully this helps you see quantities better.
Put in the blender in the following order:
- 4 C. Hot water
- 3 chicken bullion cubes
- 2 T. Taco seasoning
- Juice of 1/2 lime
- 2 Roma tomatoes, quartered
- 1 cup fresh corn (I steamed the corn here since it was previously frozen)
Turn the blender on low. Slowly increase speed by turning dial to 10. Switch to high. Add the remaining ingredients through the hole in the lid:
- sliver of cabbage
- 2 cloves of garlic
- 1 green onion, with ends and everything
- sliver of white onion
- 4-5 baby carrots
- 1 medium celery stalk
- handful of fresh spinach
- 5-ish stalks of fresh cilantro
- 3-4 oz. of cheese, I like to use a 1/2-1/2 mix of monterey jack and medium cheddar (I only had colby jack for this picture, but you get the idea)
Blend for 2 minutes on high.
Serve in bowls topped with crushed tortilla chips. I like to put the crushed chips in an oven-safe bowl and toast them in the toater/convection oven. But that’s just me.
Some additional notes: since I’m never afraid of salt, this version packs a pretty big sodium punch. If you like to watch your salt intake, I might suggest using a low sodium bullion cube, and substitute for the taco seasoning 2 tsp chili powder, 1 T. cumin, and 1 tsp. paprika. You can also omit the cheese for a low-cal version. Although a little cheese every now and then keeps me sane.
Happy eating!
Amy
Jul 10th, 2010
I love soups. Scott isn’t a great fan of them, so I don’t make them very often. This one looks yummy.